Culinary
Classics is a special section where different specialty menus created
by our Chef will be added.
Winemakers
Dinner
Featuring the wines of Oregon & Washington
Upon arrival-
ARGYLE Brut, Willamette Valley, Oregon
| Appetizer |
| Oregon
Blue Cheese & Walla Walla Tart |
COVEY RUN Fumé Blanc
Columbia Valley, Washington |
| Soup |
| Cream
of Asparagus Soup |
ROBERT
PEPI Pinot Grigio
Willamette Valley, Oregon |
| Salad |
| Indian
Summer Lentil Salad |
SOKOL
BLOSSER Evolution Red Hills, Dundee, Oregon |
| Entrée |
Northwest
Grilled Salmon
Potato Cakes with Onion Soubise
Sauteéd Wild Mushrooms
|
CHATEAU
STE. MICHELLE
Chardonnay, Cold Creek Vineyard
Columbia Valley, Washington
SNOQUALMIE
Cabernet Sauvignon/Merlot
Columbia Valley, Washington
|
| Dessert |
Baked
Washington Red Delicious Apple
With Whipped Créme Fraiche |
COLUMBIA-CREST
Semillon
Ice Wine, Columbia Valley |
Chef
David Crigler has been with the Club since 1993. He
graduated from BPCC Culinary Institute. Chef Crigler
trained under Chef Willie Thomas. He began his career
at Fertitas 6301 in 1989.
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Chef
Crigler has won many culinary awards. Some of those
include a Gold medal in the Culinary Classic, he was
Vocational Student of the year, and has won several
special Achievement awards in CCA (Club Corporation
of America).
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| "I
sincerely hope that you enjoy your culinary experience
at the Club. We are committed to our Members and have
a passion for exceeding Member expectations while making
your Club "A Home Away From Home" ". |
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---Executive Chef David Crigler
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All
Rights Reserved © copyright 2001
The University Club of Shreveport, LA
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